Egg Custard
From The Gertrude Bobbitt Circle cook book, 1948
This recipe is my great grandmother's and is much more than one hundred years old. Submitted by Mrs. Henry Carter
Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
561Calories
16 gProtein
89 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories561 kcal
Protein16 g
Carbohydrates89 g
Fiber0 g
Sugars90 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium2519 mg
Potassium740 mg
Calcium602 mg
Iron0.1 mg
Magnesium59 mg
Phosphorus493 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water432 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 55. The excerpt below is the record exactly as published.
EGG CUSTARD 3 eggs 1 teaspoon salt 1/3 cup sugar 1 teaspoon vanilla Mix together 2 cups milk
Cook this with the app: pantry check, scaling, and the assistant.